American · serves 2
Strawberry Shortcake Biscuits
Split a warm biscuit, pile on macerated strawberries and cream. Summer, done.
Ingredients
- 900g strawberries, quartered
- 50g granulated sugar
- 240ml cold milk
- 1 tbsp vinegar
- 375g plain flour
- 50g sugar, plus extra
- 2 tbsp baking powder
- 1 tsp salt
- 180g cold butter, cubed
- Cream: 240ml double cream, 2 tbsp sugar, 1 tsp vanilla
Method
- Toss the strawberries with sugar and chill. They release syrup as they sit — that syrup is the point.
- Milk and vinegar, 5 minutes.
- Pulse or whisk flour, sugar, baking powder and salt, then cut in the butter to coarse crumbs.
- Soured milk poured over, stirred just until a crumbly dough forms. Don't overwork it.
- Shape gently, roll to 2cm, cut rounds, brush with milk and sprinkle sugar.
- 180°C for 15 minutes.
- Whip the cream with sugar and vanilla. Split the warm biscuits and build.